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New And Improved Holiday Biscotti
Servings
24
Prep Time
15 minutes
Cook Time
65 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2/3 cup sugar
- 1/4 cup 1/2 stick unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup pistachios (coarsely chopped)
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate (chopped)
- Red and green sugar crystals (for garnish)
Instructions
- Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 35 to 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 to 20 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Nutrition
Nutrition
- Nutrition Serving Size
- 24
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 3 grams
- Fat
- 8 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 29 milligrams
- Sodium
- 69 milligrams
- Fiber
- 1 grams
- Sugar
- 18 grams
5 comments
Please email original recipe for biscotti. TY
Please email original recipe for biscotti. TY
My son in law loved these. Said they were "the perfect" crumb. I had no problems with making them. Came together easily
I have been making original recipe for these Holiday Biscotti for years and have never had a problem with the recipe(or the finished cookies). This year I made one batch of the "original recipe" and then one batch of the "new & improved" recipe. I wanted to do a side-by-side taste test of the 2 versions. I made the "new & improved" recipe exactly as the recipe instructed and the dough was so GLUEY that I could not even roll it into logs to place on my cookie sheets. I ended up throwing the entire batch of dough in the trash and went back to the original recipe (which came out beautifully for a second time today). I wish I could attach photos of the gluey dough to this post.
I did half of the recipe because 24 was too much for 2 people, the biscotti turn out dry it was falling apart when I started to cutting the log, I could not have complete pieces only crumbs although they have a great flavor. I want to make it again but should I use more butter o more that 1 egg? I want the half of the recipe. Thanks.